Chinese-Style Braised Eggplant and Potatoes recipe - ingredients, nutrition and when to eat it
Chinese-style braised eggplant and potatoes simmer eggplant, potatoes, and green bell pepper in a soy sauce seasoning, then serve them with rice.
Chinese-style braised eggplant and potatoes simmer eggplant, potatoes, and green bell pepper in a soy sauce seasoning, then serve them with rice. The eggplant turns tender and juicy, while the potatoes are fluffy, with a savory, gently sweet flavor. Enjoy it as a side dish or spoon it over rice for a satisfying meal.
Chinese · 25 minutes to cook
Nutrition (per 507g serving): 332.6 kcal · protein 7.3g · carbohydrate 44.9g · fat 14.8g · sodium 1550.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the potatoes into pieces about 2 cm wide so they cook through without taking too long.
Tips: Eggplant absorbs oil readily, so instead of adding more oil at the start, add the seasoning and water, cover the pan, and let it cook.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Potato — 1 pc
- Green bell pepper — 0.5 pc
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Oyster sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Cooking oil — 1 Tbsp
- Water — 0.3 cup
- Toasted sesame seeds — 0.5 tsp